STRAWBERRY MERINGUE COOKIES
Eat these kid-friendly treats as is, or crush them into a bowl of strawberries and whipped cream. You can also dip the bottom of the cookies in chocolate for a change. I’ve given these cookies many times as a gift, just be sure to put the recipe with them.
Ingredients
Instructions
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
Recipe Notes
You can dip the bottom of the meringue cookies in chocolate to jazz them up if you want to.
for complete method please clikck : www.masiloves.com/2018/05/09/strawberry-meringue-cookies/
Ingredients
- 3 large egg whites
- 1/4 cup sugar
- 1/4 cup freeze-dried strawberries
- 1 package 3 ounces strawberry gelatin
- 1/2 teaspoon vanilla extract
Instructions
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.
Recipe Notes
You can dip the bottom of the meringue cookies in chocolate to jazz them up if you want to.
for complete method please clikck : www.masiloves.com/2018/05/09/strawberry-meringue-cookies/
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